|Nutritional Guidelines (per serving)|
|Servings: 36 sandwiches (36 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 1g||1%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy veggie cream cheese finger sandwich recipe is ideal for kids' tea parties or last-minute guests. It can be prepared with a wide range of vegetables, and kids love it when it's made with milder, sweeter vegetables, such as carrots, cucumber, and bell peppers.
- 1 1/2 cups assorted vegetables, chopped (such as English cucumber, peeled carrot, bell pepper, watercress, baby spinach, and red onion)
- Up to 1 teaspoon dried parsley, chopped fresh chives, chopped parsley, finely chopped garlic, or finely chopped horseradish
- 1 8-ounce container cream cheese (softened)
- dash salt (to taste)
- dash pepper (to taste)
- 2 loaves white bread (such as buttermilk bread)
Put some of the vegetables in a food processor and partially process them. Alternate adding more vegetables/herbs and processing the vegetables so that the food processor doesn't get jammed.
When the vegetables (and, optionally, the herbs) are finely diced, mix them with the cream cheese in a bowl.
Add salt and pepper to taste.
For every two slices of bread, spread about 1 1/2 tablespoons of veggie cream cheese on one slice.
Put the slices together, cut off the crusts and slice the sandwich diagonally two times to create four triangle finger sandwiches.